Salad Recipe
3 greens, sweet potatoes, red cabbage, crispy onions, carrots, shaved parm and herbs, served with lemon vinaigrette on the side
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Ingredients
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Greens
Vegetables
Toppings
Dressing
Method
Preparation of Vegetables
- 1
Roast Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and dice the sweet potatoes into small cubes. Toss them in a bowl with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through.
- 2
Prepare Cabbage and Carrots
While the sweet potatoes are roasting, thinly slice the red cabbage and grate the carrots using a box grater or food processor. Place them in a large salad bowl.
Combine Salad
- 3
Mix the Greens
Once the sweet potatoes are done roasting and cooled slightly, add the mixed greens, arugula, and spinach to the bowl with cabbage and carrots.
- 4
Add Toppings
Top the salad with crispy onions, shaved parmesan, and fresh herbs. Toss gently to combine all ingredients.
Prepare Dressing
- 5
Make the Lemon Vinaigrette
In a small bowl or jar, whisk together the lemon juice, olive oil, honey, salt, and black pepper until emulsified. Adjust the seasoning to taste.
Serve
- 6
Serve Salad
Place the salad on individual plates or in a large serving bowl. Serve the lemon vinaigrette on the side for drizzling.
